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I'm not actually very sure that this was posted by hemant, please verify and post this one.

Topic started by Hemant (@ 63.109.250.137) on Tue Dec 12 05:06:10 .
All times in EST +10:30 for IST.

I am posting a recipe for making kadalai maavu dosais.The preparation time is 10 minutes.

You need to have 250 grms of kadalai maavu, a small half spoon of Omam seeds which are crushed, some salt as per ones taste, chilli powder to taste and small half spoon of perankAyam.
Mix a tumbler of water in the Kadalai maavu, mix thoroughly so that small rounded pallets of maavu do not remain in the dough.Add salt , chill powder,
omam, and asphoetida in the dough which should have dosai maavu consistancy.
Make dosais just like you make rice dosais on a Tawa.
Even the oil is to me applied in the same manner.
Turn once on the other side and make the second portion slightly brown.
The Kadalai maavu dosai is ready.
This can be eaten with aavakkai OOrga or any oorga or chutney.
This can be eaten with Tea and cofee too!!!
Try it out once.This is a dish which takes only ten minutes in preparation.

From: Hemant (@ dialpool-210-214-123-114.maa.sify.net)
on: Tue Mar 26 10:57:36
Hello Lavanya,
They are all my recipes.I myself have lost track of my recipes as I have been posting without saving them .My condition is like a great great grand father who cannot remember all his greatgrand children.Thanks for my lost recipes.I feel sorry for Mini, she has a lot of work to do now.

Grind the dry fruits into a fine paste and mix with the milk. Add spice mix, stir and sweeten with honey. Add a few strands of saffron for garnish, and refrigerate. Serve chilled.
Regarding Dry Fruit ****tail, what I have in mind is entirely different from THANDAI which is a Sherbat Substitute for Hot Months.

#1. Do any of you have a copy of Hemant's tips & tricks? if so please let me know.

#2. The 'satisfied souls' which should be added very urgently. What can we do for that. Are you guys ready to post your opinions, comments about hemant's recipes once again in this thread?(this is just for the purpose of adding to the website). IF you agree to this request, please write a short note about the recipes like which of them yo like most or which one you are cooking frequently etc. etc. You can guess the difficulty of copying it from the other thread.

#3. I wonder is there any artists among us! You know why? to design a header banner for the website. If any of you can do that, please do it and give me in .gif or .jpg format

That's all for the moment.

Regards

From: Seetha (@ 12-251-128-128.client.attbi.com)
on: Tue Mar 26 16:51:18
Mini:
I can work on the tips and techniques if thats ok but if anyone has it readymade then please let me know as I have to surf the entire postings of Hemant. I dont mind doing it!

Among the sweets, Badusha is fairly simple to prepare and keeps for a long time.Children are especially very fond of this sweet.In my opinion, Indian sweets which are not milk based, must always be prepared with pure Ghee.Thus all my sweets recipes will have Ghee as main ingredient.The reason is very special, Pure Ghee has its own special flavour and taste which you don't get in vegetable ghee or vanaspati.So I will start my Sweet Chariot with Badusha.

First of all, heat about 30 to 40 gms of Ghee and mix it with Maida flour thoroughly.Now add Curds and little by little water and make dough.The dough should be loose like Medu vadai dough.

Take little water in a pan and add sugar to it.Heat it on a medium flame and make sugar syrup of one thread consistancy.You can check with a drop of syrup put in a bowl of water also.If the syrup drop sits down without melting, the single thread syrup is ready.Keep it aside to cool.

Now make small portions like you make for Medu Vadai (slightly less than that) and make small table tennis Ba*ll sized rounds and pat them on flat of the palm in Vadai shape and make a small depression in the middle.Make all the dough in Vadai shapes .
Now heat Ghee in a Kadai and when it is sufficiently hot, fry the patties of dough to Golden Brown on low to medium flame.Take care to turn the patties regularly.The colour should be uniformly Light Golden Brown.
When all the patties are fried, the Sugar syrup would have cooled down, Immerse all the Badushas in sugar Syrup and keep them dipped for about Five to eight minutes.The top layer of the Badusha would absorb enough syrup .Take out the Badushas and arrange in a tray and let them cool down further.The sugar on the Badushas would harden and make a fine uniform layer..
Decorate the Badushas with nicely sliced Pistachios and Badams.You can also decorate further with Rose petals placed at the centre of Depression .But in my opinion, decorate with Sliced nuts and Saffron and place Rose petals when serving.

Tomorrow onwards, I propose to post atleast two recipes as Deepavali is fast approaching.I will post layered Badusha recipe tomorrow along with Kaju/Badam Katali.
This Badusha will keep for atleast two weeks and you will make all the guests happy.

From: Hemant (@ 203.200.15.20) on: Tue Oct 23 05:27:32

POINT TO REMEMBER TO MAKE SUGAR SYRUP

Always use pure white crystal sugar to avoid brown scum on top.If you don't get white crystals, use a little milk when you are making syrup, the brown scum will collect at top and remove with a spoon.You will have fine colourless syrup.

MYSORE PAAK

Being in Bangalore and not having tasted Sri venkateshwara sweets Mysore paak is impossible.But the one that I am posting is more of Northeren Taste and is different.
So here is my second posting in the series of sweets.

Mix the Gram flour and half a tea cup of Ghee thoroughly and set it aside.
Now prepare sugar syrup to two thread consistancy and remember to add the food colour to water for syrup.Remove the scum with the method I have posted yesterday.The Syrup must be made on a slow to medium fire.

Now ask a helper to add the Besan to the syrup very slowlyand you constantly keep on stirring the mixture.Take care that no lumps are left.When done, heat the remaining Ghee in a seperate Kadai and when it is melted and hot, add this Ghee little by little to the Kadalai Maavu -sugar mix.See that the Ghee is in Hot condition throughout this operation.Stop when you have about a fourth of the Ghee remaining in Kadai.
Now reheat the Ghee till fumes start coming out and pour hot Ghee to the mixture at one go.Immediately transfer the hot Mysore paak mix to a steel Plate.
After about ten to twelve minutes, make square cuts with a long sharp knife.The thickness of the Mysore paak should not be less than 2".

There is another method to mix hot Ghee.
The mixture in the second Phase is transfered to a stainless steel plate and then Hot Ghee is poured evenly on top.The hot Ghee percolates downward making sieves and rising the Mysore paak.Any way you do it, the MYSORE PAAK tastes Heavenly. Decorate with thinly sliced Baadam or Pistachio after you have made cuts.
Please try out this recipe in a mini version first and if you are sure, prepare with confidence whenever you like.
Enjoy!!!

BADUSHA (With layers)

Please prepare the dough as per yesterday's recipe after adding just a little Baking Powder.Now take the whole dough at one go and flatten it into a big flat roti.Smear Ghee on one side .Slowly roll the big Roti into a Roll and make a cylinder of about 1.5 " thickness.Now twist the roll as if you are wringing the clothes before drying.Now cut one inch sized portions and as in last recipe, flatten them on your palm with a depression made in the centre.In this recipe, the sugar syrup consistancy must be more than one thread,It should be two thread almost .
Fry the Badusha in Ghee as before and dip in sugar syrup.After about ten to twelve minutes, remove from Syrup and arrange to cool in a tray.A white layer of Sugar must be visible on this variety.
Try out and let me know.
Some people add Cardamom powder to dough, some add Pacchai Karpuram but I am of opinion that it tastes fantastic as it is. ENJOY!!!!

ROSSOGOLLA

This Begali sweet was an accidental invention.But it has captured the hearts of millions over the last 75 years.K.C.DAS in Bangalore dishes out the best possible Rossogolas and what I aim to post here is almost the near if not the same formula.

Heat up the milk till it rises .Dissolve citric acid crystals in a cup of water and add this acidic water to hot milk.Stirr briskly for ten seconds.Leave the milk aside.After ten minutes, the curdled milk wil result.The water and white solid mass at the bottom will seperate.Filter the solid mass with a fine sieve or a muslin cloth.
Press with hand and remove all the acidic water remaining in the curdled solid mass.

Mix the starch with this curdled solid milk and pass it thro' a mixer or mix them with hands thoroughly.
Make it into uniform smooth lump which is not too hard and not too soft.
Make playing marble sized round Ba**lls and keep in a plate covered with a wet cloth.
Make simple sugar syrup with 750 gms of Sugar ,just boil it for about four to five minutes .Remember not to make a syrup like you get in some shops.Sugar syrup which you generally have to the consistancy of Gulab Jamuns which you get in Hotels , will give you very hard Rosogollas.

Take about a litre of water in a pan and boil it.When the water starts boiling, put milk Marbles in the boiling water and allow them to cook.The Rossogollas will puff up to twice their original size.
Remove from water and one by one put them in Sugar solution.after alowing to shed excess water thro' the frying ladle holesThe Rossogollas are ready to be served after fifteen to twenty minutes.
This recipe gives you very delicate and soft Rossogollas as you find in K.C.DAS .

There is another method of preparation.Insted of boiling and cooking Rossogollas in plain water, some shopkeepers cook the Rossogollas in Sugar Syrup.They boil them in one thread Syrup .This gives Rossogollas which will last for a week.But the Rossogollas are hard.You also need to make double the size of Marbles as they do not puff up much.
I also do not advocate using any essence.But if you like, add a hint of Rose essence when the Rossogollas are ready.
Enjoy!!!!

CASHEWNUT BURFI ( KAJU KATLI )

Cashewnut Burfi is among the most loved Burfi which people do not get tired of enjoying.It is also one of the simplest Sweets to make.You can surprise your Deepavali guests with home made Kaju Barfi this year.

Buy cashewnut pieces which are priced 25 to 40% less than whole Cashewnuts.Ensure that are very dry and if not , dry them in Sun for about two to three hours or Put in a preheated oven for three to four minutes when complete moisture is evopareted.Now powder the cashew pieces to a very fine consistancy of wheat flour.If there is any moisture left, the mixi will stop running and cashew lump will be formed.So YOU MUST ENSURE THAT THE CASHEW PIECES ARE ABSOLUTELY WITHOUT ANY MOISTURE.

Now powder the sugar and make Sugar syrup of one thread consistancy on a low -medium flame.Use only very white sugar.
Now add Cashew powder slowly while stirring thoroughly.When the mixing is over, transfer the whole thing to a non stick pan and heat while constantly stirring till the whole thing becomes thick and not possible to stirr any more easily.
Smear some ghee on a large plate surface and transfer the Kaju barfi to the plate .With flat of the hand, pat the barfi to a thin layer of 4 to 5 mm on the plate.You can use a roller pin to ensure even thickness.Now stick silver foil on the surface of the Barfi.Using a very sharp and thin knife, cut the Barfi when still hot into Diamond shaped pieces.The Barfi will set in about 30 minutes.
No essence or artificial colouring should be used.

Take care to use minimal water when making Syrup otherwise the Barfi will not set properly and you will waste the ingredients if the mass starts sticking to the vessel.

There is another method of preparing Cashewnut Barfi .The cashew powder is made in to thick liquid first and then sugar is melted in that liquid over a low flame in hot condition. .No syrup is made.When the sugar melts thoroughly , the mixture is heated till the whole mass becomes thick and pliable like Vada maavu.It is now transfered to a plate and as in previous method, diamond shaped pieces are made.
Either way the sweet tastes heavenly.
So ENJOY !!!

Adadiya is a winter sweet made only by Gujaratis .Kutchis, Kathiawaris and people of saurashtra prepare this sweet .But Adadiyas made by each region differes in taste and contents.Adadiyas made by Kathiawaris is generally liked more than other regions.
There are two types of Adadiyas, one made of dry sugar powder and other made with two threaded Sugar syrup.Generally at home, the first variety is made.It lasts almost for a month or more without getting spoiled.Adadiya increases the heat of the body, it is heavy to digest due to its Ghee content and is reported to increase the vitality in Men.

The urad Flour should be coarse like Rawa.Add a ladle of Ghee and milk to urad flour and mix thoroughly.This is called DHABO DEWO .Set it aside for about 30 to 45 minuted .Then take a sieve for Wheat (Ghaun No Chaino) and sieve the flour by pressing mildly .Make sure that the sieved flour is very coarse grained sand like.
Set it aside to dry further for about half an hour.Powder the sugar and set it aside.
Now take rest of the ghee in a kadai and put on a medium flame.When the ghee is hot, add the sieved flour and stirr and turn very briskly at medium/low heat for ten to fifteen minutes till the grains of Urad flour assume medium Brown colour.Some people , especially in Kutch, almost burn the flour and make it black.This is not good.See that the flour is Light pinkish brown.Now add powdered spices and stirr for about a minute.
Now immediately add powdered sugar to the flour in the kadai.The whole mass will become thicker in a moment or two.Go on stirring briskly and ensure that the sugar is thoroughly mixed and melted in kadai.Fry the Gundar (Pounded in small grains) in Ghee and add to Adadiya Dough.The Gundar will puff up.
Now at this juncture, some people want more ghee.If your place is very cold, add some more ghee to the mass(about a cup) and remove the kadai from Fire.Add finely cut Badam and Pista.
Transfer the whole thing in a big container.When the whole mass is at workable temparature, make Typical Adadiya Type small mountain like Adadiya in a plate and go on arranging in circles.After about a couple of hours,the Adadiyas become mini mountains of sweets and they are hard and ready to eat.
Enjoy!!!

SUGAR SYRUP METHOD

After you fry the Urad Flour (after Sieving) in Ghee, let it cool for 30 minutes.Now make two thread Sugar syrup.After adding all the spices and Badam Pista, add still hot sugar syrup to the dough .Immediately start making Adadiyas as before or smear some Ghee in a plate and spread the Adadiya dough in the plate.Cut in squares and let it cool.
Enjoy!!

Winter in Gujarat is never complete without Adadiyas.
Prepare and let me know.